Description
Delicious and easy banana pancakes made with ripe bananas and served with your favorite toppings.
Ingredients
Scale
- 3/4 cup mashed ripe banana (about 3 small, 2 medium, or 1 extra large)
- 1 large egg (or a flax egg for vegan option)
- 1 tablespoon neutral oil
- 3/4 cup milk of choice (2% or non-dairy milk)
- 1 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1 tablespoon baking powder
- 2 tablespoons light brown sugar (or granulated sugar)
- 1/2 teaspoon kosher salt
- Almond butter, banana slices, honey, or maple syrup for serving
Instructions
- Mash the bananas until gooey but slightly chunky.
- Whisk in the egg (or flax egg), neutral oil, and milk until blended.
- In a separate bowl, whisk together flour, cinnamon, baking powder, sugar, and salt.
- Fold the dry ingredients into the wet ingredients until you have a smooth, thick batter.
- Heat a lightly greased skillet over low heat.
- Pour 1/4 cup of batter onto the skillet; cook until bubbles form, then flip and cook until golden brown.
- Keep pancakes warm under an inverted bowl as you finish cooking the rest.
- Serve with desired toppings.
Notes
- For a vegan option, substitute the egg with a flax egg.
- Adjust the thickness of the batter by adding more milk if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg